芦荟固体饮料加工工艺研究  

Research on Processing Technology of Aloe Solid Drink

作　　者：李勇[1] 刘全德[1] 宋慧[1] 陈尚龙[1] 王进[1] 包欲乾[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221008

出　　处：《食品工业》2011年第11期85-87,共3页The Food Industry

基　　金：江苏省科技计划项目BC2010405

摘　　要：试验确定了芦荟固体饮料的生产工艺流程和操作要点。试验表明芦荟叶厚度越小,所需干燥时间越短,芦荟粗提物中多糖含量为68.12%。芦荟汁平均得率为40.44%,当原汁中异VC钠的浓度达到0.100 mg/mL时,褐变将不再有明显的变化。通过正交试验确定了芦荟饮料最佳调配方案为:91.872%芦荟原汁,4%白砂糖,2%麦芽糊精,2%海藻糖,0.125%浸柠檬酸。干燥后的芦荟固体饮料产品出率为11.56%。The production process of aloe solid drink was made by experiments and the important points were discussed.The smaller the aloe leaf thickness was,the shorter the drying time costed.The average product yield of aloe juice reached 40.44% and the total sugar of crude polysaccharide from aloe was 68.12% by experiments.The color remains the same,when the sodium erythorbate in aloe juice was 0.100 mg/mL.The optimal allocation was found by orthogonal experiment,as follows： aloe juice 91.872%,sucrose 4%,maltodextrin 2%,trehalose 2%,citric acid 0.125%.After dried the product productivity of aloe solid drink was 11.56%.

关 键 词：芦荟 固体饮料 加工工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]